Meyer lemon-kiwi marmalade from The Sqirl Jam Book: Jelly, Fruit Butter, and Others (page 244) by Jessica Koslow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jluvs2bake on December 12, 2021

    Potential & will make again but had issues. 1st, reserve in separate bowl all juice from cutting the lemons. I saved it carefully & put in w/lemons to soak overnight, but all that's discarded after cooking. My fault for not clearly reading the instructions, although nowhere does it say to save that juice, & you need juice later. 2nd, I used weight measurements of fruit -- actually about 50-75g more than called for -- but ended up with less than 75% of what it said after cooking. (Information on % of fruit to sugar was helpful with that.) 3rd, the marmalade was at the right temp & had changed color but still wasn't jelling. After 3rd freezer test, it did lightly "brow" but didn't hold. Was getting another shade darker, so I finally added about 2 tsp Sure Jell & boiled a minute at most. Maybe if I'd left it it would have jelled, but I needed it and didn't have the time to redo if it didn't. Final result more bitter than I'd like. Maybe because lemon juice was in soaking liquid overnight?

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